I used to love chocolate deserts, but lately I’ve been on a fruit kick. This cobbler is perfect when you just want something light but sweet. This recipe comes from . Check them out for more great desert recipes!

1. Preheat oven to 350°F
2. Put coconut oil and egg into mixer and beat for one minute.
3. Add the honey and vanilla and beat for another minute.
4. Add the cinnamon, gluten-free flour, baking soda, and oatmeal. Mix for 30 seconds till all combined.
5. Add dairy free chocolate chips and raisins mix another 30 seconds.
6. Use a non stick cookie sheet and if you don’t have one, then use a parchment lined cookie sheet.
7. Use a large spoon and roll dough into ball. Use your hand to flatten cookies till they are 1/4 inch thick.
8. Place cookies in oven and bake for 10 min.

As a young girl growing up near Chicago, pizza was a staple in my diet. When my husband and I converted to the “clean” lifestyle, we thought for sure we would have to give up one of our favorite traditions. Well, after numerous attempts, and many cardboard-like culinary catastrophes, my husband has perfected the gluten free pizza dough crust.

Directions:
1. Pre-heat the oven to 475 degrees.
1. Dilute the agave nectar in warm water and then stir in the yeast. Let stand 10 minutes. You should notice a frothy layer begin to form on the mix.
2. Mix dry ingredients in a bowl and whisk to combine completely.
3. Add yeast mix and olive oil to the dry ingredients and combine with a rubber spatula.
4. Set the dough mix aside and let stand for 1 hour to rise.
5. Use additional brown rice flour to handle and roll out the dough onto a metal, non-stick pizza sheet. (We prefer the Williams Sonoma Gold Touch Pizza Pan with ceramic coating)
6. Place in the oven for 12 minutes or until golden brown.
7. Remove the pan from the oven and slide the dough onto a pizza peel or flat cookie sheet. You will need to use this to place the pizza back into the oven after topping.

You are now ready to top with your favorites sauce, cheese, toppings, etc. Place the topped pizza back into the oven for an additional 12 minutes to cook toppings and crisp the dough. Enjoy!

Tip:
For best results, use a pizza stone to finish the crust. I typically put the stone in the oven during step 1 and let it preheat with the oven. You can then slide your pan directly onto the stone (step 6) to bake. After removing the pan and topping the pizza, return the pizza to the oven directly onto the pizza stone to finish the dough and cook the toppings.

Everyone has a comfort food, something that makes you feel all warm and fuzzy inside when you eat it. Well, I have the best “clean” comfort food for you!! I never used to like sweet potatoes before I started eating clean, so trust me when I say “it will make even a non believer in sweet potatoes a believer”!

Ingredients:

1 green pepper

1 yellow onion

2 large sweet potatoes/yams

3 Tbsp olive oil

salt and pepper to taste

Directions:

Dice the green pepper, yellow onion and sweet potatoes.

Put olive oil and above ingredients in pan and saute over medium heat until brown and the sweet potatoes are soft about 20-25 minutes.

Serve with 2 over easy eggs on top, or I sometimes will put scrambled eggs on top. Enjoy!

Preheat oven to 350°. Lightly grease tart pan ( I used coconut oil). In a large bowl, add all of the crust ingredients and mix very well. Add the crust mixture to the tart pan and press down firmly into the pan, going up the sides just a tad bit. Bake for 15-20 minutes until golden brown.

Meanwhile, place the chocolate chips into a glass bowl and set aside. In a small saucepan, add the non-dairy milk and arrowroot starch and whisk very well to combine and remove any lumps. Over a medium-high heat, heat until it just barely starts to boil. Remove from the heat and add in the coconut oil and stir till combined. Pour the milk mixture over the chocolate and let sit a few minutes until the chocolate is melting, add in the vanilla extract, then stir well for a few minutes, until the mixture is smooth, glassy and creamy.

Pour the chocolate mixture into the prepared crust and allow it to cool completely. Cover with plastic wrap or tin foil and place in the refrigerator for at least 4 hours or until fully set.

My idea of an amazing night in would be chinese take out and some champagne, but now that I eat clean its harder to order out not knowing what they are putting in my food. So I decided to make some chicken fried brown rice myself! It is so delicious you will think you had it delivered!

Ingredients:

2 cups organic brown rice, cook according to directions on package (make sure to rinse rice well after cooking)

5 Tbsp. olive oil

3 organic , hormone free eggs

1 medium yellow onion (diced small)

1 cup frozen green peas (defrosted)

2 Tbsp. gluten free tamari

1 Tbsp. toasted sesame seed oil

2 Tbsp. cilantro

2 chicken breasts (diced into small cubes)

salt and pepper to taste (make sure to season each layer of the dish)

Directions:

Heat olive oil in pan for 15 seconds, add the chicken and season with salt and pepper. Cook for about 15 min. or until the chicken is cooked through. Remove chicken from pan and set aside.

Put 1 Tbsp. olive oil in pan, and add 3 eggs and scramble. (Tip: Scramble the eggs in a separate pan so it doesn’t leave a film on the bottom of the pan that could burn.)

Heat remaining 3 Tbsp. olive oil in a large skillet and cook onions until they begin to brown.

Add the peas, tamari, toasted sesame oil and cooked rice. Cook on medium heat, turning rice mixture over every couple minutes for about 10 minutes. (This will allow it to brown)

I sometimes miss a little warm oatmeal in the morning, so an amazing substitution is Quinoa Breakfast Cereal. The texture and flavor is addicting and it will make you forget all about the bland oatmeal you once had.

So , you can only have smoothies, fruit, and quinoa breakfast cereal for so long before you need a change. These scones are the perfect alternative. Not only are they good for you but they taste amazing!! I personally enjoy mine with a hot cup of green tea!